The inspiration for this recipe was an article in a 2010 issue of The Australian newspaper supplement. I have modified it to our tastes aboard ADAGIO. It is important to prepare all ingredients in advance, because you must assemble this dish very quickly in your Wok, and then whisk it to your guests who are already seated at the dining table.
Char Siu is Chinese Roast Red Pork. You can buy it at a Chinese market, or make it yourself using the seasoning mix sold by http://www.globofoods.com. I can buy it online at Asianfood Supplies in New Plymouth, New Zealand, (firstname.lastname@example.org) and have also bought it in California at an Asian grocery. The brand is “Lobo – Roast Red Pork Seasoning Mix”, and comes in a bright red package. It appears to be fairly easy to find.
This recipe serves 4, but can be cut in half to serve 2. Scaling the recipe for more than 4 people would not be possible in my Wok.
Note: The caption under the second photo is incorrect. It should read: “Add the eggs and allow to set for about 20 seconds.”
- Cooked Rice made from 1/2 cup Long Grain and 1/2 cup Jasmine Rice, cooked in 2 cups of water, within an hour of serving the meal. Breakup the rice if it has stuck together, before adding to the Wok, at the end of the instructions.
- Sesame Oil
- Mirin Sweet Cooking Sauce, also known as Rice Wine
- Soy Sauce
- 2 heads of Bok Choy, with the root base cut off, washed well, and sliced thinly across the stalk, including the leaves. Or Green Beans, washed, trimmed and cut into 2 inch-long pieces.
- 20 grams fresh Ginger root, peeled, sliced thinly into rounds across the grain and then each round cut into slivers.
- 300 grams Char Siu, cut into bite-sized pieces, across the grain
- 3 Eggs, beaten together with a fork
- 4 medium Spring Onions, cut cross-wise, including lower part of green leaves
- 2 T Sesame Seeds
- Work quickly, and do not overcook ingredients. If you have to pause to measure an ingredient, move the Wok off of the burner to avoid burning.
- Place Wok over high heat.
- Pour in 2 Tb Sesame Oil.
- Add the Bok Choy and Ginger root and toss with two spatulas to heat and cover thoroughly in Oil.
- Continue to toss and cook, until the Bok Choy has wilted to about half its original volume.
- Pour 1/4 cup Rice Wine over the Bok Choy and cover the Wok with a lid.
- Turn the heat down to Medium-Low and steam the Bok Choy for 1 to 2 minutes.
- Remove the lid and push the Bok Choy away from you, to the far side of the pan.
- Raise the heat to High.
- Add the Eggs to the side of the pan closest to you.
- Let the Eggs set for about 20 seconds.
- Then slide a spatula under the Eggs to loosen them from the bottom of the pan, and slowly stir and chop with a spatula until they are still soft cooked.
- Add the Char Siu and quickly toss all ingredients together.
- Sprinkle on 2 Tb Soy Sauce.
- Add the Rice and 1 Tb Sesame Oil, and toss thoroughly, scraping the bottom of the Wok and separating the blobs of rice.
- Remove Wok from the stove.
- Sprinkle the Spring Onions and Sesame Seeds on top.
- Serve directly from the Wok, with a bottle of Soy Sauce on the table for salt-lovers.